不同陈化年份传统工艺六堡茶品质差异研究

Study on the Quality Difference of Traditional Process Liupao Tea in Different Aging Years

以陈化年份分别为1、3、6、9年的传统工艺六堡茶为研究对象,开展不同陈化年份传统工艺六堡茶品质差异分析。结果表明:不同陈化年份传统工艺六堡茶感官品质特征、品质化学成分、香气主要成分均有差异。随着陈化年份增加,茶叶色泽由黑褐光润—黑褐—灰褐色转变,茶叶条索逐渐松散;茶叶汤色呈橙黄—橙红—红—红浓的变化趋势;茶叶最初的栗香消退,逐渐呈现陈香、参香;茶叶滋味最初的苦涩味消退,由浓厚转变为浓醇;叶底颜色由嫩绿—红褐—棕褐转变。9年陈的传统工艺六堡茶品质化学成分比1年陈的水浸出物降低16.2%,茶多酚含量降低34.1%,咖啡碱含量增加10.5%,游离氨基酸含量降低74.1%,茶氨酸含量降低98.9%,茶红素含量降低17.1%,茶褐素含量增加了248.2%,茶黄素变化不大。3年陈传统工艺六堡茶香气成分组成种类比1年陈明显下降,从56种下降到45种。1年陈、9年陈的香气成分以醇类、碳氢化合物为主,3年陈的香气成分以醛类、碳氢化合物为主,6年陈的香气成分以酮类、碳氢化合物为主。

Taking the traditional Liupao tea with aging years of 1 year,3 years,6 years and 9 years as the research object,the quality differences of traditional Liupao tea with different aging years were analyzed.The results showed that there were differences in sensory quality characteristics,quality chemical components and main aroma components of traditional Liupao tea in different aging years.With the increase of aging years,the color of tea changed from black-brown to black-brown-grayish brown,and the color of tea soup showed the trend of orange yellow-orange red-red-dark red;the initial chestnut fragrance of tea faded and gradually showed old and ginseng fragrance;the initial bitter taste of tea disappeared and changed from thick to concentrated alcohol;the color of leaf bottom showed a light green-reddish brown-brown transition.Compared with the traditional Liupao tea of one year old,the chemical composition of Liupao tea in 9 years old traditional process decreased by 16.2%,the content of tea polyphenols decreased by 34.1%,the content of caffeine increased by 10.5%,the content of free amino acid decreased by 74.1%,and theanine decreased by 98.9%.Theanine decreased by 17.1%,theaflavins increased by 248.2%,and theaflavins changed little.The composition of aroma components of Liupao tea in 3 years of traditional technology decreased significantly compared with that of 1 year old,from 56 to 45.The aroma components of 1 year old and 9 years old were mainly alcohols and hydrocarbons,3 years old were mainly aldehydes and hydrocarbons,6 years old were mainly ketones and hydrocarbons.